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ROASTING
(continued)
Questions and Answers
Q. Is it necessary to check for doneness with
Q. Do I need to preheat my oven each time I cook
a meat thermometer?
a roast or poultry?
A.
Checking the finished internal temperature at the
A. It is not necessary to preheat your oven.
completion of cooking time is recommended.
Q.
When buying a roast, are there any special tips
Temperatures are shown in the Roasting Guide
that would help me cook it more evenly?
section. For roasts over 8 pounds, check with
thermometer at half-hour intervals after half the
A. Yes. Buy a roast as even in thickness as possible,
cooking time has passed.
or buy rolled roasts.
Q. Why is my roast crumbling when I try to
Q. Can I seal the sides of my
foil
“tent” when
carve it?
roasting a turkey?
A.
Roasts are easier to slice if allowed to cool 10 to
A.
Sealing the foil will steam the meat. Leaving
20 minutes after removing them from the oven.
it unsealed allows the air to circulate and brown
Be sure to cut across the grain of the meat.
the meat.
—
ROASTmG GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
Make sure poultry is thawed before roasting.
without thawing, but allow 10 to 25 minutes per
Unthawed poultry often does not cook evenly.
pound additional time (10 minutes per pound for
Some commercial frozen poultry can be cooked
roasts under 5 pounds, more time for larger roasts).
successfully without thawing. Follow the directions
-
given on the package label.
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or
top round*
Lamb leg or bone-in shoulder*
Veal
shoulder, leg or loin*
Pork loin,
rib
or
shoulder*
Ham, precooked
Poultry
Chicken
or
Duck
Chicken
pieces
Turkey
‘l’For
boneless
rollcxl
roasts over
Oven
temperature
325°
325°
325°
325°
-325”
325°
350°
325°
~ches
thick, ac
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
approximate Roasting Time
n Minutes per Pound
3
to
5
lbs.
~4–33
35–39
$0-45
21–25
25-30
30-35
35-45
35–45
6 to 8
Ibs.
18–22
22-29
30-35
20-23
24-28
28-33
3040
30P40
17–20 minutes per pound (any weight)
3
to
5
Ibs.
over 5 lbs.
35-40
30–35
Internal
temperature
“F.
140°-15007
1500-1600
170°-1850
140°-15007
1500-1600
170°-1850
170°-1800
1700–1 80°
1
I
50-1
20°
185°-1900
185”-190°
In thigh:
185°-1900
35–40
10
to
15
lbs.
over
15 lbs.
18–25
15-20
i
to 1() minutes per pound to times given above.
.;-T[le
U. S. Depwlnent of Agriculture says
“Rare beef is popular, but you should know that cooking it to only
140”F.
means some
food poisoning organisms may survive.”
(Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985. )
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